Banana Cream Pie

Banana Cream Pie
Photo by Anna Williams

Ingredients

  • 1 cup heavy (or whipping) cream, whipped to a soft peak
  • Chocolate shavings for garnish
  • 1 cup heavy (or whipping) cream, whipped to a soft peak
  • 1 refrigerated piecrust (such as Pillsbury)
  • 1 refrigerated piecrust (such as Pillsbury)
  • 2 cups Vanilla Pudding
  • 2 cups Vanilla Pudding
  • + 3 more ingredients
    • 2 to 3 ripe bananas, sliced into -inch rounds
    • Chocolate shavings for garnish
    • 2 to 3 ripe bananas, sliced into -inch rounds

Place the piecrust dough in a 9-inch pie plate. Line the pie plate with the dough, then prick the dough several times with a fork. Refrigerate for 10 minutes. Line the dough with foil, tightly fitting it into the edge and up the side. Fill with pie weights or uncooked rice and bake 15 minutes at ...

View full recipe at My Recipes

Comments

Variations on Banana Cream Pie

  • Banana Cream Pie
    • 14 graham cracker squares (7 full sheets)
    • Nonstick cooking spray
    • 2 cups 1/4-inch-thick banana slices (from 3 medium bananas)
    • 2 large egg yolks
    • +8 other ingredients
  • Banana Cream Pie
    • 1 1/2 cups frozen reduced-calorie whipped topping, thawed
    • 1 1/4 cups gingersnap crumbs (about 25 cookies, finely crushed)
    • 2 tablespoons sugar
    • +12 other ingredients
  • Banana Cream Pie
    • 1/4 cup reduced-calorie margarine, melted
    • 1 (3.4-ounce) package banana cream-flavored instant pudding mix
    • +4 other ingredients
  • Banana Cream Pie
    • 1 teaspoon vanilla extract
    • 2 1/2 cups graham cracker crumbs
    • 1/4 teaspoon salt
    • 2 tablespoons unsalted butter
    • 1/4 cup mashed banana
    • 5 ripe bananas
    • +7 other ingredients


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